Horseradish-And-Herb Crusted Beef Rib Roast

• 2 sticks unsalted butter, softened
• 1 head of garlic coarsely chopped
• 1 cup prepared horse radish
• 1/4 cup plus 2 Tbs chopped thyme
• 3 Tbs chopped rosemary
• 3 Tbs chopped sage
• One 6 lbs rib roast of beef
• salt & pepper

1. 1. Preheat oven to 325 F. In a food processor, combine the butter with the garlic, horseradish, thyme and rosemary and sage and process to a paste.
2. 2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until and instant- read thermometer inserted in the center registers 125 for med rare. Transfer the roast to a carving board to rest of at least 20 min or for up to hour before serving.
3. Save 2 Tbs of beef fat from the pan to make Popovers.
4. Herb butter can be refridgerated overnight.

butter, garlic, radish, thyme, rosemary, sage, beef, salt

Taken from www.epicurious.com/recipes/member/views/horseradish-and-herb-crusted-beef-rib-roast-50112606 (may not work)